Díaz-Ramos Dafne I, Jiménez-Fernández Maribel, García-Barradas Oscar, Ortiz-Basurto Rosa Isela, Fouconnier Benoit
Centro de Investigación y Desarrollo en Alimentos, Universidad Veracruzana, Xalapa 91190, Veracruz, Mexico.
Facultad de Ciencias Químicas, Universidad Veracruzana, Coatzacoalcos 96538, Veracruz, Mexico.
Molecules. 2025 Jun 20;30(13):2672. doi: 10.3390/molecules30132672.
Inulin and agavin fructans have been widely used in the food industry as fat substitutes, wall materials, and prebiotics, among other applications. Chemical modifications offer several advantages, from enhancing functional properties to broadening industrial applications, making them a key area of research in biotechnology, nutrition, and food science. This review examines the chemical modifications of fructans, specifically the inulin and agavin types. It describes the most commonly used methods, their characteristics, and their impact on the physicochemical, functional, and prebiotic properties of fructans. Additionally, it explores the interactions underlying these changes. Modifications enhance, extend, or generate new biological properties and activities. While most yield positive outcomes, challenges remain, including a deeper understanding of the structure-bioactivity relationships and further toxicity assessments, particularly in agavins. These insights aim to guide future research and innovation in the field.
菊粉和龙舌兰果聚糖已在食品工业中广泛用作脂肪替代品、壁材和益生元等。化学修饰具有多种优势，从增强功能特性到拓宽工业应用，使其成为生物技术、营养和食品科学领域的关键研究领域。本综述探讨了果聚糖的化学修饰，特别是菊粉和龙舌兰果聚糖类型。它描述了最常用的方法、它们的特点以及它们对果聚糖的物理化学、功能和益生元特性的影响。此外，还探讨了这些变化背后的相互作用。修饰增强、扩展或产生新的生物学特性和活性。虽然大多数产生了积极的结果，但挑战仍然存在，包括对结构-生物活性关系的更深入理解以及进一步的毒性评估，特别是在龙舌兰果聚糖方面。这些见解旨在指导该领域未来的研究和创新。
